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Directions for: Chocolate and Amaretto Mousse in Almond Lace Bowls

Ingredients

Chocolate mousse

½ cup heavy cream

1 cup good-quality dark chocolate, shaved

2 large eggs, separated

¼ cup Amaretto liqueur

¼ cup raw sugar, pulverized

Almond lace bowl

½ cup unsalted butter

½ cup brown sugar

½ cup light corn syrup

7/10 cup all-purpose flour

½ cup almonds, ground

Garnish

½ cup toasted almond slivers

Directions

Chocolate mousse

1. Making the mousse: In a small pot heat heavy cream on medium. Once it starts to steam, take off heat and add dark chocolate shavings. Whisk until melted. Let cool. In a bowl with egg yolks, carefully add cooled chocolate cream, two tablespoons at a time while mixing. Add Amaretto liqueur and mix. To a bowl with egg whites add sugar and beat into meringues. Fold meringues into chocolate mixture. Cover and refrigerate for 1 hour.

Almond lace bowl

1. Heat the oven to 350 F

2. Making the almond bowls: Heat pot on medium. Add butter, brown sugar, and corn syrup. Mix until simmering. In a bowl whisk together flour and almonds. Add to the butter mixture and mix for 1 minute. Place in a bowl, cover and refrigerate for 1 hour. Scoop a tablespoon of batter, roll into a ball, and place on a baking sheet lined with parchment paper, 3 inches apart and only 4 balls at a time. Bake for 10 minutes, until golden. Let cool so that they can be touches, but still warm enough to be pliable. Place on top of inverted bowl and shape. Let cool for 2 minutes, until hardened completely.

Garnish

1. Place some chocolate mousse in a piping bag and pour some in an almond lace bowl. Garnish with toasted almonds.

See more: Dessert, Valentine's Day, Nuts, Chocolate, Fall, Cocktails/Alcohol, Winter